After a few weeks of taking culinary classes, I was extremely excited for testing my skill on Thanksgiving. In the November issue of Bon Appetite they featured a complete menu with an Asian twist. It seemed like a perfect fit for my guests. First off, the bird is brined overnight in an apple cider, soy sauce mixture with shiitake mushroom, cinnamon and star anise. To further ensure the white meat came out moist, the turkey was...
